Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy.

The antimicrobial effects of high hydrostatic pressure (HHP) treatments on chill-stored seafood are well-documented, while their impact on the metabolic profile of seafood, especially the metabolome of fish flesh, and remains underexplored. Addressing this gap, this study investigates the effects of HHP on the metabolome of chill-stored rose shrimp by conducting multivariate data analysis based on untargeted proton nuclear magnetic resonance observations. Vacuum-packed rose shrimp samples were subjected to HHP at 0, 400, 500, and 600 MPa for 10 min and then stored at 2-4°C. The microorganism analysis and metabolic analysis were carried out on days 1 and 14. HHP treatment effectively deactivated Lactobacillus spp., Escherichia coli, Pseudomonas spp., total Coliforms, and sulfite-reducing anaerobic bacteria. Consequently, HHP treatment significantly reduced the formation rate of decay-related metabolites, such as hypoxanthine, trimethylamine, and biogenic amines, which exhibited significant accumulation in untreated samples. Multivariate unsupervised analyses provided insights into the overall changes in the metabolite profile induced by HHP. Metabolic pathway analysis revealed several pathways underlying spoilage, including pyruvate metabolism, valine, leucine, and isoleucine biosynthesis, purine metabolism, methane metabolism, glycine, serine, and threonine metabolism, citrate cycle (TCA cycle), glycolysis/gluconeogenesis, alanine, aspartate, and glutamate metabolism, sulfur metabolism, pantothenate and CoA biosynthesis, glutathione metabolism, and glyoxylate and dicarboxylate metabolism. Importantly, these pathways underwent alterations due to the application of HHP, particularly at high-pressure levels. In summary, the results unveil the potential mechanisms of HHP effects on chill-stored rose shrimps.

Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks.

This study investigates the potential of yacon (Smallanthus sonchifolius) juice for the development of prebiotic-rich organic apple-based snacks. Yacon syrup, primarily composed of fructan, inulin, fructooligosaccharides (FOS), and free sugars, represents a promising nutraceutical product. Its great potential in food processing, particularly as an innovative source of prebiotics, has been demonstrated both in vitro and in vivo since it is fermented specifically by lactobacilli and bifidobacteria. Our objective was to explore the feasibility of employing vacuum impregnation process to incorporate yacon juice into organic apples, followed by hot air drying for the formulation of dried organic apple-based snacks with health-enhancing attributes. We assessed the prebiotic and physicochemical characteristics of the impregnated snacks, also considering 50 days of storage at room temperature. Vacuum impregnation and air drying produced dried apple slices impregnated with yacon juice with good quality and stability. Higher levels of fructan (16-fold difference compared to non-impregnated apples) in the apple slices increased their prebiotic potential, promoting the growth and viability of cells within simulated intestinal fluid, including strains of Bifidobacterium animalis subsp. lactis BB -12, Bifidobacterium breve DSM 20091, Bifidobacterium longum subsp. infantis DSM 20088, Lacticaseibacillus rhamnosus GG and Lacticaseibacillus rhamnosus C112, even after prolonged storage. Remarkably, the physicochemical parameters of the impregnated and dried apple slices remained nearly constant and akin to the control samples. Therefore, the combination of vacuum impregnation and air drying has the potential to be used to produce enriched prebiotic organic apple snacks, providing consumers with additional health benefits, including enhanced gut health, with its associated implications, and increased satiety. This innovation could contribute to the development of health-promoting food products with improved nutritional profiles.

Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients.

The main objective of this work was to evaluate the combined effect of a biotechnology process, based on selected yeast strains, and a high-pressure homogenization (HPH) treatment on the microbiological quality, structural organization of proteins, chitin content, and antioxidant activity of a mixture of cricket powder (Acheta domesticus) and water. Compared to untreated samples, the cricket matrix treated with HPH four times at 180 MPa promoted the growth of the inoculated Yarrowia lipolytica and Debaryomyces hansenii strains. HPH did not affect the concentration of chitin; however, the combination with microorganisms tended to reduce the content. Although the antioxidant activity increased from 0.52 to 0.68 TAC mM/TE after a 48 h incubation in the control, it was further improved by the combination of HPH and D. hansenii metabolism, reaching a value of 0.77 TAC mM/TE. The combination of the two approaches also promoted a reduction in the intensity of bands with molecular weights between 31 and 21.5 kDa in favor of bands with a lower molecular weight. In addition, HPH treatment reduced the number of accessible thiols, suggesting protein structure changes that may further impact the technological properties of cricket powder.